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Behold, the Smokey Joe

Deep in Red Hook, Brooklyn NYC, proudly stands Defonte’s a third generation sandwich joint. Adorning the walls are photos of the owner with cast members from every mobster film you’ve ever watched.

October’s True Believer Rewards special, The Smokey Joe, is our homage to Defontes – a take on a Sloppy Joe.

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We smoke a blend of Chuck, Rib and Brisket then slow cook it with peppers, onions and a secret sauce, before topping with smoked applewood cheese, Texas Toothpicks and stuffing between a toasted buttered brioche bun. Throw in a side of Tater Tots and buddabing buddaboom.

Available to True Believer Rewards cardholders for 9.95 from Tuesday 6th October for the rest of the month.

Check out some photos below from when we visited Defonte’s on last year’s Pilgrimage.

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Red’s True Barbecue Christmas Feast

Behold, the Red’s True Barbecue Christmas Feast.


Available throughout December, it’s the Feast updated with a yuletide remix. Served ontop of huge bin lids and perfect for sharing, expect sleighfuls of:

Oak Smoked Turkey

Baby Back Ribs

BBQ Chicken Wings

Jerk Country Ribs

Cheese and Jalapeño in Blankets

Pulled Pork stuffing balls

Festive cornbread

Each feast also comes with 4 merry yuletide divine sides

Candied yams

Cauliflower cheese grill

BBQ Green Beans


You can order your drinks in advance to have them waiting on the table before you tackle the Feast.

24 x Pistonhead Full Throttle: £89

6 x bottles of wine £99

Make sure to ask our circle of staff for special drinks and drinks.


The Christmas Feast is for parties of 8+ only and you must make a phone booking, paying a £10 deposit per person. Please visit the web page of your local place of worship for contact details – just click RESTAURANTS above to find yours.

Please ask a manager for allergen information.

Smoked, candied beer nuts

As beer and bar snacks go, this is recipe takes nuts to a new level.


Makes: 8 servings
Active Time: 15 minutes
Total Time: 70 minutes


1/2 packet Red’s Pulled Pork Barbecue Rub
3 tbsp agave or honey
1/2 tsp dried thyme
1 tsp fresh rosemary, minced
1/4 tsp dry mustard powder
1/2 tsp ground coriander
1/4 tsp cayenne pepper
350g mixed, unsalted nuts (almonds, pecans, cashews, etc.)
2 tbsp unsalted butter


1. Fire up your smoker or indirect barbecue to 110°C/225°F.
Mix the rub, agave/honey, thyme, rosemary, mustard powder and coriander and cayenne with a metal spoon in a mixing bowl. Add the nuts and mix well.

Pour the nuts into a baking pan lined with parchment paper and spread them in a single layer.

 Add 2 medium chunks of hard wood to the barbecue such as oak. When the smoker is at temperature and the wood is burning and producing smoke, place the pan of nuts in the smoker.
4. Smoke until the nuts are toasted and have a nice smoky flavour, 45-60 minutes, shaking the pan with tongs a couple times to prevent the nuts from burning.

Remove the pan from the smoker and let the nuts cool completely in the pan. The coating will still be sticky until cooled. Serve at room temperature or store in an airtight container.
6. Perfect with a beer cocktail or Michelada.

Ridiculously Juicy Grilled Chicken on the Bone

With a bit of patience, brining your chicken for a few hours and adding two hits of Red’s flavour layers will transform your grilled chicken into a dish worthy of salty, sweet, smoky and spicy reverence!

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Makes: 4 servings
Active Time: 25 minutes
Total Time: 5 hours


8 pcs chicken legs and thighs (trimmed)
2 tbsp virgin olive oil
1 packet Red’s Chicken Rub
1 bottle Red’s Devil Wing Sauce or Kansas City BBQ Sauce

2 litres warm water
300g sea salt
300g soft dark brown sugar
4 cloves garlic, crushed
4 whole cloves
2 dried bay leaves


1. First, make your brine. Use a deep bowl or container large enough to hold the brine while submerging the chicken pieces. Add all of the brine ingredients to the bowl and stir until the sugar and salt have dissolved.

2. Place chicken pieces into the brine and submerge with a heavy plate. Allow brining for 4 hours in the fridge.

3. Preheat barbecue to on medium setting (200°C/395°F)

4. Once brined, discard the brining liquid and rinse the chicken pieces in fresh water. Pat dry with kitchen roll

5. Lightly oil the chicken pieces and massage the Red’s Chicken Rub over all the chicken, reserving a teaspoon of the rub

6. Transfer to the barbecue and cook for 15 minutes (turning regularly to avoid burning) over the medium heat or until the juices run clear once probed with a toothpick or the internal temperature of the meat near the bone hits 75°C/167°F

7. Once cooked, finish over the grill by brushing some Red’s Devil Wing sauce over the chicken for an extra spicy, sticky finish. If you prefer a less spicy finish, then Kansas City BBQ sauce is probably best.

8. Sprinkle the remaining Red’s Chicken Rub Place the chicken pieces, place onto a platter between a sweet potato loaded spinach salad and baked potatoes loaded with butter, sour cream and chives.

Make sure to grab your rubs and sauces from Asda – all the flavours you know and love from the restaurant.

RIP Brunch 2015

Believers, now that summer has ended, brunch has drawn to a close for 2015 in all of our churches of worship.

We will now be opening at midday on both Saturday and Sunday with the full menu. Thanks for supporting your morning service.

Reds Country Fry

September True Believer Rewards special: Corn Huskie Dog

Each and every month, True Believer Rewards cardholders have exclusive access to a special dish, inspired by our Pilgrimage round the U.S. This month’s is 100% not one to miss.


In short, we’ve given bacon wrapping and corn dogs a true Red’s twist.

Inspired by a meaty trip to the Houston Rodeo, we’ll be serving up slow smoked, maple and bacon-wrapped chicken drumsticks alongside a giant cornbread-battered corn in the husk, sprinkled with pork rib rub & slathered with fresh jalapeño mustard sauce.

To order, just hand your True Believer Rewards card to a server or ask to be signed up there and then. Y’all enjoy now.

Barbecue Baked Beans

As our 10-hour smoked Pit Beans are the most popular BBQ side on the menu at Red’s, we figured you’d like an easy-peasy home version using Red’s new sauces and rubs you could easily knock out for the family. Here goes.

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Makes: 6-8 servings
Active Time: 20 minutes
Total Time: 55 minutes


1 bottle Red’s Kansas City BBQ Sauce
1 packet Red’s Pork Rib Barbecue Rub
1 tablespoon olive oil
1 red bell pepper, chopped
1/2 large white onion, chopped
1tbsp rapeseed oil
2 cloves garlic, chopped
4 415g cans baked beans, 2 cans drained of tomato sauce
100g brown sugar
1 tbsp onion powder
1 tbsp smoked paprika
1 tsp fresh cracked pepper
2 tbsp molasses or black treacle
200g chopped, cooked pork shoulder, pork belly or beef brisket
6 slices crispy smoked streaky bacon, broken up by hand in chunks


1. Preheat oven to 135°C/275°F
2. In a large, ovenproof pot, cook the onion in the oil over a medium heat.
3. Once the onion becomes translucent, add the rest of the ingredients to the pot and mix well.
4. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered for 20 minutes stirring regularly and then transfer to the oven and continue cooking uncovered for an further 1.5 hours, stirring every 10 minutes.
5. Serve alongside some smoked baby back ribs, covered in sour cream and crispy onions, as a topper to some hot dogs or simply on grilled, thick slices of white toast. If you are also unafraid of alcoholic sides, then add 100ml bourbon at stage 4 above to introduce a boozy note.

Remember, you can get the rubs and sauces you know and love from your church of worship at Asda.

Red’s delivered in Nottingham

Attention: Nottingham City Centre believers. You can now get the taste of true barbecue delivered straight to your front door thanks to our brothers and sisters over at Deliveroo…alleluia!

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From September 1st, you can eat Red’s takeout classics such as the Red’s Dirty Pit Burger (we’ve banished salad, it doesn’t travel well…), Pitmaster S’wich, Custom Meat Combos at more without even having to step foot out of your own home. Don’t say we don’t spoil you, Nottingham.

We can currently deliver to the area shown in blue below. We always want to make sure that you receive your ‘cue in the premium quality it deserves to be in, however we will always look at ways to potentially expand the delivery area. Watch this space!

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For any further questions about whether we can deliver to you, please contact Deliveroo directly on Twitter.

Amen to home delivery.


Confess your #BadBBQSins and win

Cremated sausages, overcooked ribs, rock hard burgers… if this sounds like a typical barbecue in your back garden, then Red is here to help.

We’re giving away a Red’s Pitmaster Kit to pimp the BBQ of a believer in need. From a brand new smoker, right down to the BBQ sauces & rubs, you’ll quickly transform into a Pitmaster in waiting.

To enter, just confess your most embarrassing #badbbqsin on one of our social media pages before Monday 31st August. Pictures are encouraged….

TWITTER | INSTAGRAM | FACEBOOK: Leeds | Manchester | Headingley | Nottingham | Shoreditch

Feast your eyes on the full prize below:


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To get started, you’re going to need the right equipment.

This Weber Smokey Mountain Cooker has a built in thermometer so you can stay in control of your temperature levels, and enough capacity for a feed for the whole family. Win win.


The Pitmaster Apron

When you’re spending countless hours tending to the fire while you create some smokey magic, you need maximum comfort, protection and baller style.

Your apron will be bespoke tailored to your own size and stamped with the Red’s cruciform, identifying you as a true believer and master of the meat.



Any good barbecue needs true, authentic BBQ sauces on the table.

We’ll include a full set of 5 sauces and 4 rubs from the range currently available in Asda.


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To give you inspiration for your first smoke, we’re also including a signed copy of our first recipe book, Let There Be Meat. Filled with over 100 recipes, it truly is the Ultimate Barbecue Bible.



Be Red’s or be redneck in our red and white Trucker cap and show the faith above your face.



Let there be beer!

Worship the perfect sup with an I Believe beer koozie, guaranteed to keep your craft beer on the money while you tend to the smoker.

Full Terms and Conditions can be found here. G’luck!


BBQ Meat Spaghetti

We found this one in St Louis on our last Pilgrimage to the US, and you may have sampled it as part of our Pilgrimage specials in May. It’s a great dish for roast beef or pork leftovers, or if you’re into your true barbecue, leftover smoked brisket or pulled pork! Thank you Miss Lilly for being truly inspiring, although we have given it our own twist…

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Makes: 4 servings
Active Time: 25 minutes
Total Time: 30 minutes


400g Spaghetti
400g beef or pork meat, chopped into bit size chunks or pulled
1 tbsp Red’s Pulled Pork Barbecue Rub
1 bottle Red’s Kansas City Barbecue Sauce
1 bottle Red’s Judas Ketchup
1 tbsp rapeseed oil
1 medium white onion, diced
1 green pepper, diced
1 garlic clove, minced
1 tsp dried oregano
Fresh cracked pepper


1. Heat the oil over a medium heat in a large pot. Add the onion and green pepper, garlic and sauté until softened.
2. In the meantime, boil spaghetti in a large, salted pan water boiling water until al dente for about 7 minutes and drain.
3. Add the meat and rub to the frying pan, and continue sautéing for 2-3 minutes. Add the barbecue sauce and ketchup and reduce to a simmer for 3-5 minutes to combine all the flavours stirring regularly. Add water if the mixture is sticking or too thick.
4. Toss the spaghetti into the large pot, mix through and serve in a bowl covered with oregano and black pepper. Awesome with garlic buttered Texas Toast on the side. Add jalapeño slices for an extra slap around the chops.

If you haven’t got one of our rubs and sauces yet, you can still buy online at Asda. And don’t forget keep sharing your best creations on Twitter and Instagram – we’ll repost the best.

Amen to BBQ spaghetti.

Baked Mustard Barbecue Country Chops

This recipe is based on the Red’s Country-Style Ribs recipe, but with a light mustard kicker pushing big on that umami, back-of-cheeks tangy flavour profile you imagine angels kiss with. If you can’t find grits, polenta is basically the same thing.


Makes: 4 servings
Active Time: 30 minutes
Total Time: 40 minutes


4 bone-in, 3/4-inch-thick pork rib chops, trimmed of fat
1 Red’s Pulled Pork Barbecue Rub
2/3 bottle Red’s Kansas City BBQ Sauce
2/3 bottle Red’s South Carolina Mustard BBQ Sauce
2 tbsp rapeseed oil, divided
1 medium white onion, diced
1 yellow pepper, sliced
1 clove garlic, minced
250ml unsweetened pineapple juice


1. Preheat barbecue to super-high (highest it can go!)

2. Preheat oven to 200°C/395°F

3. Lightly oil 1 tbsp rapeseed oil on the pork chops, then sprinkle and massage with Red’s Pulled Pork Barbecue Rub. Place on the hottest part of the grill for 2 minutes each side to get some serious colour and grill marks. You don’t want to cook them through at this stage; the actual cooking is done in the oven at the next stage. Transfer to a plate.

4. Add the remaining 1 teaspoon oil to an oven proof sauce pan. Stir in onion and yellow pepper and cook until translucent for 2-3 minutes. Add garlic and cook for 1 more minute. Don’t forget to stir regularly. Add pineapple juice and cook until most of the liquid has evaporated, 30 seconds to 1 minute.
Stir in both barbecue sauces. Place the pork chops into the pan with the sauce, turning several times to coat.

5. Transfer the pan to the oven and bake until the pork chops are cooked though for about 10 minutes or until the internal temperature of the meat is 65°C/150°F. Serve the chops and mustard sauce over herbed couscous or grits and barbecued sprouting broccoli.


Let there be Liverpool!

Believers, we’re stoked to announce the location of your next church of worship is…Liverpool!

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We’ll be arriving in Merseyside in November, taking residency in a site on Hannover Street. Expect, bourbon, beats, beer and…well…meat.

We’ll be releasing more details in the coming weeks and months, but keep checking the Facebook page for more information.

We’re also recruiting for both chef and management roles – if you’re interested, then you can apply through our website. More roles will be added over time, so keep checking back if the role you want isn’t there just yet.

Amen to low n’ slow in Liverpool.

Red’s Leeds on BBQ Champ

As we shared on Twitter and Instagram a couple of months ago, our BBQ brother from another mother Adam Richman (of Man vs. Food fame) swung by our Leeds restaurant to meet the team and sample some authentic ‘cue. He visited us up North especially to film his new TV show, BBQ Champ, which first aired on ITV1 a couple of weeks back.

This week’s episode (14/8/15) was all about the art of low n’ slow barbecue – alleluia! Adam wanted experts to show how the contestants how it should be done…which is where we came in!

Co-founder James and Pitmaster Cristiano gave Adam a tour of our kitchen and on-site smokers, which was quickly followed by Adam sampling some of your Red’s favourites. Think pulled pork, mac-n-cheese balls, onion rings, bacon-wrapped jalapeños and, most importantly, brisket. Judging by the picture below, it’s safe to say that Adam enjoyed it.


You can watch the episode on ITV Player (we’re featured at around 30 minutes in if you don’t fancy watching the whole episode) for the next 30 days, and we’ve included some behind-the-scenes photos from the day below.

Amen to low n’ slow.

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Red’s Delivered in Manchester

Manchester believers, your prayers have now been answered. You can now get MEAT delivered in Manchester City Centre, with Deliveroo.


Pulled Pork S’wich. Red’s Dirty Pit Burger (all the MEAT-filled goodness of the Pit Burger, minus the pesky salad…). A variety of custom meat combos. All these and more can be delivered straight to your doorstep for the very first time, leaving you to get messy in your own home.

Before you rush off and order, check the delivery radius below which shows the area we can deliver to. For any questions, Deliveroo are also on Twitter.

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Praise be Deliveroo.


Barbecue Steak Hache with Eggs Horseback

If you’ve bought one of our Asda rubs and sauces and looking for some ‘cue inspiration this summer, then you’re in luck.

Inspired by the French dish “steak haché à cheval”, this BBQ version packs absolutely everything into it. Mustardy-sweetness with a hot kick and runny yolk to boot. Great for a low carb option, on a hot, sunny day. Warning: this is frikkin’ juicy!

Barbecue Steak Hache with Eggs Horseback

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Makes: 4 servings
Active Time: 35 minutes
Total Time: 40 minutes


  • 800g ground chuck steak, shaped into 4 patties
  • 1 packet Red’s Beef Rub
  • 2 tsp Red’s Mustard BBQ Sauce
  • 4 tbsp Red’s Unholy BBQ Sauce
  • 1 medium red onion, diced finely
  • 1 tbsp rapeseed oil
  • 8 tbsp butter, divided into 2
  • 4 eggs
  • 2 tbsp capers
  • 2 tbsp parsley, finely chopped, divided
  • 1 tbsp rosemary, finely chopped, divided
  • 4 dashes Louisiana Hot Sauce
  • salt & freshly cracked black pepper


1. Heat the rapeseed oil in a frying pan, add the onion and cook until just brown. Add half the rosemary towards the end and cook out for 30 seconds. You want the onion to catch a little burn. Transfer into a large bowl to cool.

2. Heat your barbecue to a high heat (200°C/495°F)

3. Add the mince, packet of Red’s Beef Rub, Red’s Mustard BBQ Sauce, half the parsley to the bowl of cooled onion and rosemary. Mix through lightly with your hands until evenly mixed.

4. Form into even patties, oil the grates of the barbecue and cook for 3-5 minutes on each side until cooked though or 75°C/167°F internal temperature. If you are grinding your own chuck and using it immediately, you can cook it to rare if you wish or 50°C/122°F.

5. Transfer the patties to a warmed plate and cover with tin foil, shiny side in to rest.

6. Heat 4 tsp of butter in a skillet and carefully break the eggs and cook them sunny side up until the whites are firm. Remove the tin foil from the steak hache plate, spread 1 tbsp Red’s Unholy BBQ Sauce over each pattie and crown each one with an egg. Season the eggs with salt, pepper and a dash of hot sauce.

7. Heat final 4 tablespoons butter in a skillet until it starts to foam, then combine the capers and the remaining parsley and rosemary. When the butter just starts to brown, pour equal amounts of the sauce over each egg/pattie and serve hot with a rocket and burnt beet salad.

8. Shed a tear and engulf.

We’ll be sharing more recipes over the summer, so keep checking back to the blog for updates.

We’d be stoked to see your creations as well. Share them on Twitter and Instagram and we’ll re-post the best!

Your August special: Jerk Country Ribs

Behold, a special for August only – Jerk Country Ribs. 

Our annual road-trip Pilgrimage across the US inspires a great many dishes at Red’s. Who would think New York would be on that list for authentic ‘cue? But right now Brooklyn is bang on trend.

A stopover at Hometown Bar-B-Que, Brooklyn, and a load of beers & bourbon with owner and Pitmaster Billy Durney, gave us the idea for this dish.


Your first special is a heavenly union of Jamaican spice and low n’ slow barbecue. Ridiculously meaty and boneless country ribs are twice marinated in Jerk seasoning, topped with slithers of fiery Scotch bonnet peppers and served with a sweet potato Southern biscuit and a fresh slice of watermelon to tame the heat.

They’ll go heavenly with our Jamaican Mojito or a bottle of Kona Fire Rock beer.

Available for 12.95 throughout August, present your True Believer Rewards card to your server when ordering. If you don’t have one yet, don’t sweat – just ask a member of staff to grab one and sign you up there and then.

Don’t miss out.

Earn blessings every time you worship

Behold, the new and improved True Believer Rewards programme.

Every time you spend £1 at the church of true barbecue, you earn 1 faith point.

If you have

You can now accumulate faith points every time you visit, not just at lunch. By spending £1 at the church of true barbecue, you earn 1 faith point. Faith points can then be redeemed for meaty blessings on your next pilgrimage to Red’s.

You can now earn meaty blessings by eating from:

  • The Good Book
  • The Takeout menu*
  • Brunch menu at weekends

Not only that, we’ll also be hosting a special dish each and every month, exclusively for True Believer Rewards cardholders. When signed up, keep checking your emails for more information.

And you’ll still get a birthday treat on Red! Full details of the True Believer Rewards programme and all the blessings available can be found here.

Time to start earning MEAT.

1 faith = 1 point.

*Does not include Deliveroo orders in Leeds/Headingley.

Let There Be Meat – out now!

Believers, your summer barbecue companion has now arrived. Our first recipe book, Let There Be Meat, has now been released!

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Inspired by our annual Pilgrimage round the U.S, Let There Be Meat shows you how to get the most out of your meat. The must-have companion for anyone interested in the art of barbecue and smokehouse, its packed with 120 authentic recipes to help you celebrate the art of true barbecue and discover the satisfaction and deliciousness of low and slow cooking.

It’s not even just restricted to meat. We’ve got matching cocktails, sides, sweet stuff and how to make your own pig roaster and home brew IPA. Alleluia!

You can pick up a copy in any of our restaurants or over on Amazon. And don’t forget to peel back the sticker on the front of your book, a surprise awaits…

Red’s delivered!

Your prayers have been answered. Red’s now delivers in Leeds and Headingley!

We’ve teamed up with  Deliveroo to bring the authentic taste of barbecue to your front doorstep for the very first time (free smells included). To praise the launch of our new delivery service, we enlisted the help of the Aire Valley Harley Davidson Owners Group to surprise the first order with something slightly unique…

Safe to say she was impressed!

Just pop your post code into Deliveroo to check whether we can deliver to you. As we want to make sure your food arrives in the premium quality you expect from Red’s, we deliver to a 2.2km radius of either of our Leeds-based restaurants.

You can also check the map below to see whether the gospel spreads to your home.

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Manchester and Nottingham, more details to come…

Amen to takeaway!

The Good Book at The Old Blue Last

The #RedsPopUp at the Old Blue Last is now less than a week away. Every Thursday, Friday and Saturday from June 11 to July 4, we’ll be serving true barbecue to the masses upstairs in The Flat.

To mentally prepare yourself for the MEAT to come, feast your eyes on the Good Book below.

The Good Book @ The Flat



And just in case you need some more motivation…this awaits.

Amen to true barbecue.

Sandwiches - The Pitmaster S'Wich